Beiju de Tapioca Doce (Sweet Tapioca Crepe)

• Prep time: 5 mins

• Cook time: 5 mins

• Total time: 10 mins

• Servings: 1 crepe

• Country of Origin: Brazil

Description

• A gluten-free street food staple originating from Indigenous Amazonian cuisine, popular throughout Northeast Brazil.

• Hydrated cassava starch sifted onto a dry hot skillet melts into a pliable crepe without oil or butter.

Presentation

• Folded over into a half-moon shape or rolled into a tube.

• Served hot directly off the griddle on wax paper or plate.

Ingredients

• 1/2 cup hydrated tapioca flour (massa pronta para tapioca)

• 2 tbsp sweetened condensed milk

• 2 tbsp unsweetened grated coconut

• 1 pinch sea salt

Directions

• Heat a non-stick skillet over medium heat without adding oil or butter.

• Sift hydrated tapioca flour evenly over the dry pan in a circular layer covering the bottom.

• Cook for 1 to 2 minutes until starch granules fuse into a solid, cohesive crepe base.

• Flip crepe using a spatula and cook opposite side for 30 seconds.

• Drizzle sweetened condensed milk and sprinkle grated coconut over one half of the crepe.

• Fold crepe in half over filling, press gently, and serve immediately warm.

Optional Variations

• Tapioca de Romeu e Julieta: Fill with guava paste slices and white cheese.

• Tapioca de Nutella com Banana: Fill with hazelnut spread and fresh sliced banana.

Cooking Tips

• Use pre-hydrated tapioca flour (massa para tapioca); dry tapioca starch will not fuse together in a dry pan.

• Keep heat medium-low to allow starch to bind without scorching or turning brittle.

Nutrition Facts (Per Serving)

• Calories: 220 kcal

• Carbohydrates: 42 g

• Protein: 2 g

• Fat: 5 g

• Saturated Fat: 4 g

• Sodium: 45 mg

• Fiber: 1 g

• Sugar: 14 g